I used to be able to make perfect hash browns every time. Brown, crispy, perfectly done. This was in a 12" cast iron skillet on on electric stove.
We got a gas stove and bought expensive stainless steel cookware. I have now ruined hashbrowns five times in a row and cannot figure it out.
They stick and burn just a little bit, which prevents heat transfer and makes them mushy and gross. I am using peanut oil and never turn the burner past 2 out of 10. I let the pan preheat slowly - at least eight minutes - use 2 Tbsp of oil (as before) - and put the potatoes in when the oil just starts to smoke.
What am I doing wrong?
We got a gas stove and bought expensive stainless steel cookware. I have now ruined hashbrowns five times in a row and cannot figure it out.
They stick and burn just a little bit, which prevents heat transfer and makes them mushy and gross. I am using peanut oil and never turn the burner past 2 out of 10. I let the pan preheat slowly - at least eight minutes - use 2 Tbsp of oil (as before) - and put the potatoes in when the oil just starts to smoke.
What am I doing wrong?